Yildiz Technical University, Chemical and Metallurgical Engineering Faculty, Food Engineering Department, İstanbul, Turkey.
Siirt University, Faculty of Architecture and Engineering Department of Food Engineering, 56100 Siirt, Turkey.
Food Chem. 2018 Jul 15;254:224-231. doi: 10.1016/j.foodchem.2018.02.019. Epub 2018 Feb 5.
In this study, dark chocolate enriched with EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) was developed using various forms and origins. Quality characteristics such as physical, thermo-gravimetric, rheological, textural and sensory properties of chocolates were investigated. The highest EPA/DHA stability was determined in samples prepared by free-flowing powder and microencapsulated forms of omega-3 fatty acids (FA). The L and C values varied from 32.16-33.37 and 7.45-8.09, respectively for the all samples. Hardness values ranged between 6422 and 8367 N and the use of EPA/DHA in the triglyceride form caused softer chocolate whereas control sample was the hardest sample. Melting and rheological properties were not significantly affected by the studied EPA/DHA sources (P < 0.05). Microencapsulated EPA/DHA added chocolate was the most preferred source whereas sample with algae oil showed the lowest acceptability. According to the results, dark chocolate can be used for delivering omega-3 FA by considering their origin and physical form.
在这项研究中，使用不同形式和来源的方法来开发富含 EPA（二十碳五烯酸）和 DHA（二十二碳六烯酸）的黑巧克力。研究了巧克力的物理、热重、流变、质构和感官特性等质量特性。在通过自由流动粉末和微胶囊形式制备的 omega-3 脂肪酸 (FA) 样品中，确定了 EPA/DHA 的最高稳定性。所有样品的 L 和 C 值分别为 32.16-33.37 和 7.45-8.09。硬度值在 6422 到 8367 N 之间，而 EPA/DHA 在甘油三酯形式中使用会使巧克力变软，而对照样品则是最硬的样品。融和流变特性不受所研究的 EPA/DHA 来源的显著影响 (P<0.05)。添加了微胶囊化 EPA/DHA 的巧克力是最受欢迎的来源，而含有藻油的样品则最不受欢迎。根据结果，考虑到 omega-3 FA 的来源和物理形式，可以使用黑巧克力来进行传递。
